Nutter Butter Peanut Butter Layer Cake

Cake:

1. Preheat the oven to 350F and spray two 9-inch x 2-inch cake pans very well with floured cooking spray, or grease and flour the pans; set aside.
2. Make cake according to package directions (likely adding 3 egg whites, water, and oil).
3. Add the Nutter Butters and stir to combine; don’t overmix. Tip – When adding the Nutter Butters, try to just add whole pieces rather than crumbs because too many crumbs in the batter will cause the cake to look muddy.
4. Turn batter out into prepared pans, divided evenly, and bake for about 23 to 28 minutes or until done and a toothpick inserted in the center comes out clean or with a few moist crumbs.
5. Set cakes aside to cool in pans on a wire rack for about 10 to 15 minutes before inverting onto a cake stand, platter, or rack.
6. Allow cakes to cool completely before frosting them.

Frosting:

1. To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and handheld electric mixer), add the peanut butter, butter, and beat with an electric mixer on high speed for about 1 minute, or until whipped and combined.
2. Add the confectioners’ sugar, vanilla, and beat on low speed to incorporate. Mixture will be thick.
3. Add 1/4 cup cream and mix on medium-high speed to incorporate. As necessary, add additional cream to reach a thick yet spreadable frosting consistency.
4. Continue mixing at high speed for about 3 minutes, or until frosting is very light and fluffy.
5. Add about one-third of the frosting to the top of one of the cakes and smooth it with a spatula or knife. Place the other cake on top, add about one-third of the remaining frosting, and smooth it. Add the remaining amount of frosting to the sides of the cake and smooth it.
6. Garnish with chopped Nutter Butters as desired and serve.